Recipe: Vinegar and Honey Sorbetto

By Faith Willinger

A perfect souvenir of my lunch with Matteo, from Mieli Thun, and Josko Sirk, extraordinary host and vinegar maker. This is a lovely palate refresher (with digestive properties) for eating after rich meat dishes.

Heat the honey, sugar, and water in a saucepan to dissolve. Add the milk and cool. Emulsify the vinegar, olive oil, and the honey-sugar water in a blender or immersion mixer. Freeze in an ice cream machine.

To read about Faith's visits to northeastern Italy's restaurants and wineries, click here.